In my quest to find more healthy recipes on Pinterest, I came across this Coconut Curry Chicken Meatballs from The Bewitchin’ Kitchen.

She writes: “These clean eating meatballs are so darn good. Creamy curry with a hint of lime makes this paleo dinner a favorite of the whole family. 21 Day Fix approved!”

I asked my husband to make these (having a bit of a rough week with the chronic illness) and they were indeed “darn good.” He made a few substitutions since the small grocery store in our rural community doesn’t carry some of these items.

Definitely a Pinterest hit and added to my current recipe repertoire.

Recipe

Meatball Ingredients

1/2 cup roughly chopped carrots

1/4 red onion, chopped

2 Tbsp. freeze dried cilantro (we used fresh)

Juice of 1 lime

2 Tbsp. basil

1 Tbsp. coconut aminos (or soy sauce if not Whole30)

1 tsp. ground ginger

1 clove garlic (we substituted 1/8 tsp. garlic powder)

1/2 tsp. ground cumin

1/4 tsp. red chili flakes

1/4 tsp. sea salt and 1/4 tsp. pepper

1 lb. ground chicken

Sauce Ingredients

1 can coconut milk

1 Tbsp. red curry paste

1 Tbsp. almond butter (we substituted peanut butter)

2Tbsp. lime juice

1 tsp. minced garlic

Directions

Preheat oven to 400°F. Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped. Add the chicken and mix well.

Roll into 1 1/2 – 2″ balls and place them on a lined or greased pan. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.

In a large skillet, over medium heat, heat the coconut milk. Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.

Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes. Serve over cauliflower rice (she linked to a recipe but I buy it already made in the freezer section – so easy and worth the little extra cost).